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Broccoli Leek Soup

Ingredients

  • 1 Tbsp olive oil
  • 3 leeks thinly sliced into rounds
  • 1 Tbsp garlic minced about 4 cloves
  • 1 head broccoli roughly chopped - see notes below
  • 4 cups vegetable stock
  • 1 tsp sea salt to taste
  • 1 Tbsp lemon juice (optional)
  • 2-3 potatoes (approx. 450g)

Instructions

  • In a large pot, heat the olive oil on medium heat. When oil is hot, add the leeks and garlic. Sauté for a couple of minutes to soften, stirring often to keep garlic from burning.
    1 Tbsp olive oil, 3 leeks, 1 Tbsp garlic minced
  • Add the potato, broccoli, and stock. Stir and mix in the salt. Cover and let simmer for 15-20 minutes or until the potatoes and broccoli are fork tender.
  • Remove the pot from the heat. Use an immersion blender to process until you have reached desired consistency. (**NOTE A blender can also be used in small batches and do not overfill the blender and watch your face when opening lid)
  • Taste and season with salt and pepper as needed.

Notes

BROCCOLI NOTES:  Please be sure to remove any inhabitants from your broccoli. Soaking in salted water for 10-20 minutes and a swish in the water can help dislodge any.  You can peel the tough outer skin of the stalk and dice to add.